Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.
A Quill which is a Negroni variation with a dash of absinthe. 33 Portland dry gin, Campari, Cocchi vermouth di Torino, St. George absinthe.
I put in a couple of sprays of absinthe but will have a heavier hand next time as you could barely detect it.
@Shelby, I make a gratin similar but without the addition of flour. I let the potatoes simmer in a pot with cream, with a garlic clove and some fresh thyme, until the starch from the potatoes thickens the cream and then into the oven.
That lodge pan is perfect for so many things. I've been using it as roasting pan. I haven't turned on my big oven in two months. Not since I started using the CSO. Thank you again for your recommendation. I know a half a dozen people now that have gone out and bought one since I got mine. And I think all of them were under the mistaken thought that they did not need or have room for another countertop oven. And now they don't know how they lived with out it.
This morning I warmed up a piece of leftover pizza for Moe in the CSO, on the stone, but not preheated. Bake steam setting and in 6 minutes it was bubbling hot and Moe said it tasted just like it did last night. Normally I just threw out leftover pizza since I'm not a fan of leftovers.
Used the other half of the dough for a Batard. Baked on the Bread setting for 30 minutes. The stone was preheated on the convection setting first. And I find that if I turn the oven down to 425°F instead of the 450°F that I don't have to worry about the top getting too brown or burnt.
I am posting this here (it already appears on the breakfast thread) Because it was first cooked in the instant pot before it was carefully broiled.
But also because nobody’s curiosity was piqued by the object directly in front of the pork. That is a hunk of brass wrapped in foil. There is one on the other side of the pork. It was the only thing I could come up with that would allow me to keep pork steady as I turned it to broil all of the curved sides. Worked like a charm made the pan extremely heavy to lift.
I just tossed out my scraggly batch of fall basil, moved the winter batch up from under the lights and planted a spring batch near the woodstove in the basement.
The keen observer will note a bottle of Prosecco chilling outside for dinner.